Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice, and fresh herbs. Eat it with wedges of whole-wheat pita bread for dipping, or spoon it over roasted meats and vegetables.
- 1 large eggplant, halved lengthwise
- 3 Tablespoons sesame tahini
- 1 clove garlic, chopped finely
- 2 Tablespoons nonfat plain yogurt
- 1/2 Cup parsley leaves, chopped, plus more for garnish
- 1/4 Cup lemon juice
- 1/2 Teaspoon salt
- 1 Tablespoon extra-virgin olive oil, plus more for garnish
- Warm pita bread or crackers, for serving
Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
Place the eggplant cut side down on the baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.
When cool enough to handle, scoop the eggplant pulp into a bowl and discard the skin. Add the remaining ingredients (except for the parsley if using a blender). Mash for a chunky texture, or purée in a blender for a smooth texture.
Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.